Apple Juice Processing Research Articles

Impact of yeast selection on composition of vinegar fermented from pomace of a Finnish apple cultivar

Alcoholic beverages and vinegar products were produced using the pomace of a Finnish apple cultivar, and the influence of yeast strains on the non-volatile and volatile compound contents were studied. Apple pomace mashes were fermented with Saccharomyces cerevisiae, Torulaspora delbrueckii, and sequential inoculation with Lachancea thermotolerans and S. cerevisiae to produce alcoholic beverages. Commercial non-pasteurized vinegar was used as a starter to ferment alcoholic beverages into vinegars. Ethanol, acetic acid, sugars and organic acids were determined using GC-FID. A total of 63 volatile compounds were detected in the samples using HS-SPME-GC-MS. Alcoholic beverages fermented with the sequential inoculation had the highest total content of organic acids, and pure inoculation with T. delbrueckii resulted in the highest total content of sugars. Selection of different yeast strains did not alter the content of ethanol or acetic acid, but it significantly influenced the composition of volatile compounds in alcoholic beverages and vinegars. Compared to initial apple pomace mash, significant increases in the contents of ethyl esters (up to 4810-folds), higher alcohols (up to 24-folds) and volatile acids (up to 1853-folds) were observed in fermented products depending on the yeasts used. The main volatile compounds in vinegars prepared from S. cerevisiae fermented beverage were 2-phenylethanol, octanoic acid, and decanoic acid, from T. delbrueckii beverage 2-methylpropanoic acid and 3-methylbutanoic acid, and from sequential fermentation ethyl acetate, and ethyl 2-hydroxypropanoate. In conclusion, non-Saccharomyces yeasts have potential to produce more complex aromatic profile to fermented products derived from by-products of apple juice processing.

Hybrid pasteurization strategy for energy conservation and quality preservation in cloudy apple juice processing

The study investigates the combination of microfiltration (MF) with traditional thermal pasteurization (TP), high-pressure processing (HPP), and electron beam irradiation (EBI) in the production of cloudy apple juice. Using 0.22 μm MF membranes instead of 0.45 or 0.1 μm, the highest flux was achieved, the permeate and retentate exhibited minimal deviation from raw apple juice (RAJ) in terms of physicochemical indicators. MF divided RAJ into a cloudy retentate containing microorganisms and a clarified permeate in a 1:4 vol ratio. The retentate was then pasteurized by HPP, TP, and EBI, after which it was mixed with the permeate to create cloudy apple juice. This innovative process reduced processed juice volume by 80% compared to single pasteurization method, decreased the loss of volatile compounds by 20.05%–33.52%, and cut energy consumption by 72.29%–75.35%. Overall, the hybrid pasteurization strategy approach shows great promise pasteurization technique for producing high-quality cloudy apple juice.

Cellulose-based magnetic nanomaterials immobilized esterases as a reusable and effective detoxification agent for patulin in apple juice

Patulin, an important contaminant in apple juice processing, exhibits various toxicities to humans. In existing patulin detoxification methods, enzymes are desirable biological detoxification agents. Here, magnetic nanocrystalline cellulose (MNCC) was prepared and employed as support for the immobilization of porcine liver esterase (PLE) to synthesize a novel cellulose-based magnetic patulin detoxification agent (PLE@MNCC). The detoxification rate of patulin by PLE@MNCC exceeded 80%. PLE@MNCC also enabled rapid separation and recovery after application while exhibiting superior storage stability, reusability and biocompatibility. After 8 repetitive cycles of usage, PLE@MNCC retained approximately 50% of its initial activity. Moreover, the cytotoxicity evaluation demonstrated a significant decrease in patulin toxicity after the detoxification. Crucially, there were no significant adverse changes in the quality of apple juice after detoxification. PLE@MNCC as an effective, reusable, environmentally friendly and safe enzyme agent provided an efficient strategy for the detoxification of patulin in fruit juices.

Processing and preservation of apple juice by pulsed electric fields combined with cinnamon essential oils: Exploring the effect of synergism

AbstractApple juice samples were treated by pulsed electric field (PEF) alone and in combination with cinnamon essential oils (CEO) at 0.0005, 0.003, and 0.06 μL mL−1 concentrations as a function of treatment time. Results revealed 11 different compounds with the highest concentrations of 44.79% 3‐propenal 3‐phenyl, 34.98% trans‐cinnamaldehyde, and 10.18% 4‐propenal 3‐phenyl in CEO. pH and total soluble solids of the apple juice samples significantly decreased; whereas total phenolic substance content of the samples significantly increased by added CEO. The same process parameters caused 3.26 ± 0.19 and 3.83 ± 0.16 log reductions on TAMB and TMY, revealing no detectable numbers after PEF treatment. Similarly, maximum 5.13 and 3.87 log reductions on Escherichia coli O157:H7 and Listeria monocytogenes were obtained on 0.06 μL mL−1 CEO added samples treated after 604 μs. Moreover, increased CEO concentration, when treatment time was constant, caused significantly more microbial inactivation. Increase in treatment time resulted in an incline on ΔH of the samples. Response optimization revealed that 604 μs treatment time and 0.06 μL mL−1 concentration were the optimal treatment parameters with 0.63 composite desirability.

Superabsorbent bacterial cellulose film produced from industrial residue of cashew apple juice processing

The industrial residue of cashew apple juice processing (MRC) was evaluated as an alternative medium for bacterial cellulose (BC) production by Komagataeibacter xylinus ATCC 53582 and Komagataeibacter xylinus ARS B42. The synthetic Hestrin-Schramm medium (MHS) was used as a control for growing and BC production. First, BC production was assessed after 4, 6, 8, 10, and 12 days under static culture. After 12 days of cultivation, K. xylinus ATCC 53582 produced the highest BC titer in MHS (3.1 g·L−1) and MRC (3 g·L−1), while significant productivity was attained at 6 days of fermentation. To understand the effect of culture medium and fermentation time on the properties of the obtained films, BC produced at 4, 6, or 8 days were submitted to infrared spectroscopy with Fourier transform, thermogravimetry, mechanical tests, water absorption capacity, scanning electron microscopy, degree of polymerization and X-ray diffraction. The properties of BC synthesized in MRC were identical to those of BC from MHS, according to structural, physical, and thermal studies. MRC, on the other hand, allows the production of BC with a high water absorption capacity when compared to MHS. Despite the lower titer (0.88 g·L−1) achieved in MRC, the BC from K. xylinus ARS B42 presented a high thermal resistance and a remarkable absorption capacity (14664 %), suggesting that it might be used as a superabsorbent biomaterial.

Pullulan production by Aureobasidium pullulans MTCC 1991 from apple pomace and its characterization

Apple pomace, a by-product of the apple juice processing industry, is significant agro-based waste in the Union Territory of Jammu & Kashmir, India. A considerable amount of apple is processed for juice production, resulting in a surplus of apple pomace, which is generally underutilized. This study utilized apple pomace as a substrate matrix for producing pullulan by applying Aureobasidium pullulans MTCC 1991. Solid-state fermentation was done at a lab scale in Erlenmeyer flasks to produce this exopolysaccharide. The suitable conditions for solid-state fermentation of apple pomace were: a solid-liquid ratio of 1:4, inoculum volume of 3 mL, pH 6 and incubation time of 14 days. A yield of 42 mg/g dw was obtained in the control sample without adding any other nutrients or chemicals. The addition of yeast extract at a concentration of 1% (w/w) and sucrose (5% w/w) significantly (p < 0.05) increased the yield to 62 mg/g dw and 75 mg/g dw, respectively. The purified pullulan had similar characteristics to that of standard pullulan, as confirmed by ATR-FTIR, H NMR and TLC techniques. Pullulan production from apple pomace can be a better way to utilize this by-product from the apple juice industry. It will be a cost-effective technique for pullulan production as an inexpensive substrate and an environmentally friendly approach are also used.

Inactivation of Alicyclobacillus contaminans in apple juice by dielectric barrier discharge plasma

Cold plasma (CP) has the potential for inactivating microorganisms; however, the deactivation effect of CP for Alicyclobacillus contaminans in apple juice is still rarely reported. In this study, dielectric barrier discharge plasma (DBDP) was applied to inactivate Alicyclobacillus contaminans vegetative cells and investigate the impact on the physicochemical properties of apple juice. After 65 V treatment for 4 min, the total viable bacterial count in sterilized saline and apple juice decreased by 6.4 log10 and 4.5 log10, respectively. And the initial cell concentrations had an insignificant effect on the inactivation of treatment. Inactivation kinetics models (Biphasic shoulder and double Weibull) fit well with the bactericidal curve of DBDP treatment. DBDP treatment caused the apple juice to darken and turn greenish and yellowish. The chroma, browning index, and chromatic aberration increased slightly. The pH value of apple juice was decreased after treatment. There were negligible changes in the total soluble solids, clarity, and turbidity; however, the antioxidant activity decreased slightly. The reactive oxygen species concentration, cell membrane peroxidation degree, protein content in the sample, and scanning electron microscopy and transmission electron microscopy measurements indicated that the cell membrane was damaged after DBDP treated, leading to cell leakage and death. DBDP is a promising method to reduce Alicyclobacillus contaminans in apple juice. Industrial relevanceNonthermal plasma technology is an emerging technology that can be used to rapidly inactivate microorganisms in food, with minimal influence on the sensory properties and product quality. This research demonstrated the effectiveness of dielectric barrier discharge plasma (DBDP) for inactivating Alicyclobacillus contaminans in apple juice and indicating the feasibility of using DBDP. The minimal changes in the physicochemical properties of apple juice after processing demonstrated the applicability of DBDP treatment. This study provides initial support for using cold plasma in apple juice processing.

Application of natamycin and farnesol as bioprotection agents to inhibit biofilm formation of yeasts and foodborne bacterial pathogens in apple juice processing lines

Biofilms serve as a reservoir for pathogenic and spoilage microorganisms, and their removal from different surfaces is a recurring problem in the beverage industry. This study aimed to investigate the effect of a combination of natamycin (NAT, 0.01 mmol/l) and farnesol (FAR, 0.6 mmol/l) against biofilms on ultrafiltration (UF) membranes and stainless steel (SS) surfaces using apple juice as food matrix. The co-adhesion of Rhodotorula mucilaginosa, Candida tropicalis, C. krusei and C. kefyr (mixed-yeast) with Listeria monocytogenes, Salmonella enterica or Escherichia coli O157:H7 (multi-species) in presence of NAT + FAR was evaluated for 2, 24, 48 h. In biofilms treated with NAT + FAR were observed by cell quantification and microscopy, inhibition of the filamentous yeast forms, disruption of the tri-dimensional structure and a high detachment of yeast cells. NAT + FAR affected the biofilms independently of the surfaces used and the presence (or not) of bacteria. L. monocytogenes was the most susceptible (p < 0.001) in multi-species biofilms, followed by E. coli O157:H7 on both surfaces (p < 0.001), whereas the growth of S. enterica was reduced (p < 0.05) in SS but not in UF-membranes (p > 0.05). Since the combination NAT + FAR affected the structure and viability of yeast species and foodborne pathogens in multi-species biofilms developed on UF-membranes and SS surfaces, the combination proposed could be considered a promising control agent to prevent biofilms in apple juice processing lines.

Comparative study of two cold plasma technologies on apple juice antioxidant capacity, phenolic contents, and enzymatic activity

Cold plasma technologies are being developed as an alternative to thermal processes aiming toward preservation while retaining or improving several quality parameters. This research evaluates the use of dielectric barrier discharge (DBD) plasma and glow discharge plasma on browning enzyme activity, antioxidant capacity, and total phenolic content of apple juice. This work evaluated the effects of the main DBD plasma operating conditions, such as excitation frequencies (50–900 Hz), and glow plasma discharge operating conditions, such as air plasma flow rates (10–30 ml/min) and processing time (10–30 min). Both plasma systems partially inactivated the enzymes polyphenol oxidase and peroxidase and consequently increased apple juice's total phenolic content and antioxidant activity. DBD plasma technology presented better efficacy in increasing apple juice's total phenolic content and antioxidant capacity. DBD plasma and glow discharge plasma have the same effectiveness in inactivating browning enzymes in apple juice. Novelty impact statement This work compares two cold plasma technologies for apple juice processing. The results showed that different plasma technologies lead to different outcomes and that the right choice of technology should be made for a given goal.

Selected Physico-Chemical, Nutritional, Antioxidant and Sensory Properties of Wheat Bread Supplemented with Apple Pomace Powder as a By-Product from Juice Production.

The present article aimed to study the effects of four selected concentrations (1%, 2%, 5%, and 10%) of apple pomace powder (APP), obtained from juice production, on the nutritional value and selected physico-chemical, antioxidant, and sensory properties of wheat bread. We have found that the ash and total carbohydrate contents, total polyphenols content, and antioxidant activity of the supplemented bread loaves were markedly higher (p < 0.05) as compared to the control ones. On the other hand, values for protein and fat contents and loaf volume in APP-containing bread samples were statistically lower (p < 0.05). Finally, sensory evaluation revealed no significant differences in all tested attributes between the investigated groups of bread samples. The current results suggest that 10% APP addition appears to be an attractive ingredient applied to bread formulation to obtain a bakery product with high nutritional value and required qualitative and sensory properties. In such a manner, apple pomace as by-products from apple juice processing can be efficiently utilized in an eco-friendly way by the food industry to decrease unnecessary waste and environmental pollution.

Study on Clarification of Apple Juice using Enzymes

One of the key challenges in apple juice processing is obtaining a good juice recovery and attaining a juice with good clarity. The presence of pectin and starch components inhibits the juice extraction process and leads to the formation of a cloudy haze which is undesirable in apple juice. For these purposes, maceration enzymes such as pectinase, amylase, cellulose, and hemicellulase are added both before and or after juice extraction to enhance juice recovery percentage and clarify the juice. Process parameters such as type of enzymes used, stage of enzyme addition, incubation time and temperature influence the efficiency of enzymes. The optimisation of these parameters is critically important in apple juice processing for better juice recovery and attaining the desired juice clarity. In this study, juice recovery percentage was compared amongst the control and three treatments- addition of enzyme pectinase at 0.02%, amylase at 0.02% and a combination of both at 0.01%. For the optimisation of process parameters, the type of enzymes used, stage of enzyme addition, incubation temperature, and time were studied as independent variables by comparing with the transmittance value as a dependent variable. Amylase at 0.02%, pectinase at 0.02%, and a combination of 0.01% each of both enzymes were used. The enzyme was added to the pomace and the juice. The treatments were incubated at 200C and 400C. Measurements were done after every 1, 2, 4, and 24 hours of incubation. The juice recovery percentage was not significantly different in the 3 treatments and control where the enzyme was added to the crushed apple. For clarification of apple juice, it is recommended to add the combination of 0.01% each of amylase and pectinase directly to the pomace before juice extraction and incubating the juice obtained at 400C for 24 hours.

Changes in the polyphenolic profile and oxidoreductases activity under static and multi-pulsed high pressure processing of cloudy apple juice

The purpose of the study was to assess the effect of static and multi-pulsed high pressure processing (HPP) (300–600 MPa, 5–15 min) on the changes in the polyphenolic profile, polyphenoloxidase (PPO) and peroxidise (POD) activities and colour of apple juice. Content of (-)-epicatechin, procyanidin B2, phloretin isomers and phloridzin was detected using Triple-TOF-LC-MS/MS analysis. After HPP treatment, 1,2- disinapoyl-2-feruloylgentiobiose was detected, whereas sinapoyl glucose was degraded after applying 450 MPa and 600 MPa in single pulse, therefore indicating sensitivity of this compound to high pressure and/or polymerization caused by enzymatic reactions. The highest inactivation of PPO (95%) and POD (26%) was observed at 600 MPa. The multi-pulsed HPP (300 MPa × 3 pulses) resulted in higher reduction in oxidoreductive enzyme activity than higher pressure in single pulse (450 MPa). Statistical changes in the colour parameters were observed in pressurized samples, with the lowest ΔE values for 300 MPa × 3 pulses.

Cost of quality model in the practice of apple juice processing business unit in Batu City: a comparison

The paper compares the cost of quality models in a different business unit of selected apple juice producers. Data and information were carried out through observation and interviews with key informants and related parties. Further data were analysed using the Activity Based Costing (ABC) approach to get a quality cost model for each business unit. The primary cost analysis shows a similar proportionality between the cost of prevention, appraisal, and cost of failure among three business units. Results illustrated that the higher the production capacity, the higher quality costs that occur or are budgeted for. From the calculation of quality costs, it is known that most of the quality costs come from appraisal costs. The cased business units indicated the high appraisal cost, which does have an impact on the low number of defective or failed products.

Moderate temperature and UV‐C light processing of Uruset apple juice: Optimization of bioactive components and evaluation of the impact on volatile profile, HMF and color

AbstractIn this study, the aim was primarily to optimize the process conditions for the enrichment of bioactive components in Uruset apple juice with UV‐C light and moderate heat treatment. UV‐C light was applied to Uruset apple juice at five different UV‐C doses between 84.6 and 169.1 mJ/cm2 using a batch benchtop UV‐C reactor and five different temperatures (40, 45, 50, 55, and 60°C). Total phenolic content (TPC), total flavonoid content (TFC), total antioxidant capacity (1,1‐diphenyl‐2‐picrylhydrazyl [DPPH]), cupric reducing antioxidant capacity (CUPRAC), ascorbic acid and total anthocyanin content (TAC) were evaluated for optimization (response surface methodology) of process conditions. The effect of moderate temperature‐UV‐C light (40°C and 97.33 mJ/cm2) on the HMF (hydroxymethylfurfural) content, optical microstructure and color value of the Uruset apple juice (UUA), fresh Uruset apple juice (FUA) and pasteurized Uruset apple juice (PUA) were then evaluated. At the end of the optimization, TPC (852.83 mg GAE/L), TFC (539.91 mg CE/L), DPPH (71.97%), CUPRAC (79.17%), ascorbic acid (5.96 mg/100 mL), and TAC (211.71 mg/L) were determined. The PUA sample obtained a higher score than the UAA sample in terms of total color change (ΔE). As a result, UV‐C light and moderate heat treatment of Uruset apple juice was found to be successful.Practical ApplicationsFresh apple juices are important sources of bioactive components such as phenolics, carotenoids, vitamin C, and organic acids. The results provided in the study by the combination of moderate heat and UV‐C light could be suggested as an alternative pasteurization process in order to prevent and/or reduce the negative effect on nutritional and sensorial properties of juice of using the heat pasteurization process alone. The number of studies related to preservation of fresh apple juice in terms of Uruset apple variety is fairly limited. Furthermore, the reactor used in the study could be transferred to the fruit juice industry after a scaling‐up feasibility study.

Chemical and Antimicrobial Effects of Air Non-Thermal Plasma Processing of Fresh Apple Juice with Focus on Safety Aspects.

Freshly squeezed apple juice was subjected to air non-thermal plasma treatment to investigate the capability of this processing method to inactivate microorganisms and to evaluate its safety when applied to liquid food products. Two different configurations of a transient spark discharge in ambient air were tested: an electrospray system with the juice flowing directly through the high voltage needle electrode, and a batch system, where the discharge was generated onto the surface of the juice. The key physico-chemical parameters of the juice, such as pH, conductivity, color, transmittance, and Brix degree, did not significantly change upon treatment. The concentration of nitrate ions formed by the plasma was safe, while that of nitrite ions and hydrogen peroxide was initially higher than the safety limits, but decreased within 24 h post treatment. The plasma effect on individual natural components of the juice, such as sugars, organic acids, and polyphenols, treated in water solutions led to their partial or substantial decomposition. However, when these compounds were plasma-treated altogether in the juice, they remained unaffected. The antimicrobial effect of the plasma processing was evaluated via the inoculation of model microorganisms. A stronger (6 log) decontamination was detected for bacteria Escherichia coli with respect to yeast Saccharomyces cerevisiae. Plasma processing led to a substantial extension of the juice shelf-life by up to 26 days if refrigerated, which represents a promising application potential in food technology.

Investigations on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in apple juice, orange juice and peach puree under industrial processing conditions

The formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural during industrial processing of apple juice, orange juice, and peach puree samples was investigated in this study. Changes in the concentrations of sugars, free amino acids, α-dicarbonyl compounds, and 5-hydroxymethylfurfural in the samples from the critical process stages such as pasteurization, enzyme treatment, concentration, were monitored. The concentrations of sugars and free amino acids showed no statistically significant change during processing. 3-deoxyglucosone was identified as the dominant dicarbonyl compound formed during orange juice and peach puree processes, while glucosone was the main one formed in apple juice samples at all sampling points. In general, total dicarbonyl compounds significantly increased (p < 0.05) in apple juice, orange juice, and peach puree samples during processing, varied between 2.04 and 28.09 mg/L, 9.16 and 31.2 mg/L, and 8.9 and 48.31 mg/kg, respectively. The concentration of 5-hydroxymethylfurfural was found to be low in apple and orange samples and not detected in peach puree samples. The presence of molecular oxygen, the temperature and the duration of the process were determined as the remarkable processing parameters that affect the formation of α-dicarbonyl compounds.

Suitability Assessment of PLA Bottles for High-Pressure Processing of Apple Juice.

The aim of the present study is to assess the use of polylactic acid (PLA) bottles as an alternative to polyethylene terephthalate (PET) ones for high-pressure processing (HPP) of apple juice. The treatment of PLA bottles at 600 MPa for 3 min did not cause alterations in the packaging shape and content, confirming the suitability of PLA bottles to withstand HPP conditions as well as PET bottles. Quantification of total mesophilic bacterial and fungal load suggested HPP treatment can be effectively applied as an alternative to pasteurization for apple juice packed in PLA bottles since it guarantees microbial stability during at least 28 days of refrigerated storage. The headspace gas level did not change significantly during 28 days of refrigerated storage, irrespective of the bottle material. Color parameters (L*, a*, and b*) of the HPP-treated juice were similar to those of the fresh juice. Irrespective of the packaging type, the total color variation significantly changed during storage, showing an exponential increase in the first 14 days, followed by a steady state until the end of observations. Overall, PLA bottles proved to offer comparable performances to PET both in terms of mechanical resistance and quality maintenance.

Concentration and purification by crossflow microfiltration with diafiltration of carotenoids from a by-product of cashew apple juice processing

This work aimed to further investigate microfiltration with diafiltration to obtain a rich carotenoid extract from the solid by-product of cashew apple (Anacardium occidentale L.) juice processing. This solid residue called cashew fibers is rich in bioactive compounds, especially carotenoids. After mixing with water and pressing, an aqueous suspension was obtained and processed by crossflow microfiltration (40 °C) using tubular ceramic membrane with 0.2 μm pore diameter. Permeate flux, which increased with transmembrane pressure, could be maintained above 100 L·h−1·m−2 at high volume reduction ratio by coupling mechanical extraction with enzyme liquefaction. The concentration step led to an increase of the carotenoid content by up to 19-fold and the diafiltration step allowed the carotenoid purity to be multiplied by 5. The impact of the process on the retentate characteristics was assessed using a model based on simple assumptions. This calculation tool can easily be implemented and is helpful for choosing the operating conditions, to minimize water consumption as well as effluent production.

High pressure processing of apple juice: the most effective parameters to inactivate pathogens of reference

PurposeHigh-acid liquid foods are a substrate in which foodborne pathogens can maintain their viability. In this research an experimental design was conducted to optimize the parameters for high pressure processing (HPP) of apple juice (pH 3.76).Design/methodology/approachJuice was inoculated with cocktails of Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes. Pressures ranging from 139 to 561 MPa and dwell times between 39 and 181 s were challenged.FindingsPressures above 400 MPa achieved a greater than 5-log reduction in all pathogen cocktails regardless of the dwell time. L. monocytogenes was more sensitive to HPP at a pressure of 350 MPa and dwell times equal to or beyond 110 s. E. coli O157:H7 and S. enterica exhibited similar resistance; the number of log reductions in the central point (350 MPa/110 s) ranged from 2.2 to 3.7. The first-order mathematical model better fitted experimental data for E. coli O157:H7 and S. enterica. In regard to L. monocytogenes, the second-order model better fitted this pathogen's reduction.Practical implicationsFruit juices are usually high pressure processed at approximately 600 MPa. For pathogenic reduction, the use of milder parameters may save energy and maintenance costs. The results herein exhibited could assist the apple juice industry with more effective applications of HPP.Originality/valueThe findings of this study demonstrate that relatively moderate pressures can be successfully used to assure the safety of apple juice.

Impact of thermosonication and pasteurization on total phenolic contents, total flavonoid contents, antioxidant activity, and vitamin C levels of elephant apple (Dillenia indica) juice

AbstractThe present work evaluated the influence of different thermosonication conditions on the quality improvement of elephant apple (Dillenia indica) juice. The juice was processed under thermosonication at different temperatures (30–50°C) for different time periods (15–60 min). The results of sonication treatments were compared with fresh and thermally treated juices. The objectives of the research work were to determine the effect of thermosonication on the quality attributes such as pH, titratable acidity (TA), total soluble solids (TSS), total phenolic contents (TPC), total flavonoid contents (TFC), antioxidant activity (AA), ascorbic acid levels, microbiological, and sensory properties. pH, TA, and TSS of thermosonicated and pasteurized juice samples did not produce any significant (p &lt; .05) differences. From the experimental results, it was also seen that thermosonication has improved the quality of elephant apple juice by increasing the levels of TPC, TFC, and AA significantly (p &lt; .05) and ensuring the microbial safety of juices. Furthermore, the findings of the present study indicated that the thermosonication can be employed for processing of elephant apple juice as a replacement method for thermal processing with enhanced quality.Practical applicationsUltrasound processing is one of the new method which has been applied widely to improve the shelf life of fruit juices without altering the quality attributes of juices. Commonly, thermal processing technologies are applied to improve the keeping quality of fruit juices, but it has some detrimental effects on the final quality of fruit products. So, ultrasound processing can be utilized as an alternative method to thermal processing. In the present work, ultrasound processing was applied to enhance the quality of elephant apple juices.